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1970s Peanut Butter Cookies

A vintage peanut butter cookie with one secret ingredient folded in at the end — Rice Krispies cereal. Chewy in the middle with a light, crispy crunch in every bite. Simple pantry ingredients and a small batch.
Prep Time 15 minutes
Cook Time 11 minutes
Chill Time 1 hour
Total Time 1 hour 26 minutes
Serving Size 20 cookies

Equipment

  • Stand mixer or hand mixer
  • Cookie scoop
  • Baking sheet

Ingredients

  • 1/2 cup butter softened to room temperature (1 stick)
  • 1/2 cup granulated white sugar
  • 1/2 cup brown sugar packed
  • 1 large egg
  • 1 1/4 teaspoons vanilla extract
  • 1/2 cup peanut butter
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda not baking powder
  • 1 1/4 cups Rice Krispies cereal or any crispy rice cereal

Instructions

  • Measure out the peanut butter first so it's ready to go.
  • In a mixing bowl, cream the softened butter, white sugar, and packed brown sugar together for about 2 minutes, until light and fluffy.
  • Add the egg, vanilla, and peanut butter. Mix until well combined, scraping down the bowl a time or two.
  • Stir together the flour, salt, and baking soda. Add to the dough about a third at a time, mixing between additions, until just combined.
  • Fold the Rice Krispies cereal in by hand with a spatula. Don't use the mixer for this step — it will crush the cereal.
  • Scoop the dough onto a baking sheet, leaving room for the cookies to spread (about 8 per pan). Chill the scooped dough in the refrigerator for about 1 hour.
  • Bake at 350°F for 9 to 11 minutes, until the cookies have flattened out, the tops look crackly, and the edges are just starting to brown.
  • Let cool on the pan for a few minutes before serving.

Video

Notes

  • Scoop the dough before chilling — it's much easier than scooping cold, firm dough.
  • For a softer cookie, pull them closer to 9 minutes. For a little crispiness around the edge, give them the full 11.
  • Fold the cereal in gently by hand so it stays whole. That's where the crunch comes from.
  • Be sure to use baking soda, not baking powder.
  • Store in an airtight container at room temperature for 4 to 5 days. The cookies are at their crispiest the first day or two.
  • To freeze, scoop the dough, freeze until firm, and store in a freezer bag. Bake from frozen, adding a minute or two.